4H Beekeeping Club

Making the Best Better

Fair Guide

Click here to download the PDF 

DIVISION – BEEKEEPING

OBJECTIVES

Members will learn about bees, bee products, hives and basic beekeeping technique

REQUIREMENTS FOR PROJECT COMPETITION

·         Members will attend 70% of club meetings, have dues paid in full and give a short presentation.

·         Members and adults must help club fund raising (if applicable) and 4H fair booth.

·         All projects are responsibility of member, the 4H or its volunteers are not responsible for lost or damaged entries.

RULES FOR EXHIBITION

1.      Members must be registered by April 1st to compete.

2.      Members must manage their own hive by June 10 (for entries in class 1 through 9)

3.      Deadline for fair entries, record book and other items relating to the competition is the Sunday before the fair starts.

4.      Members may enter only one entry in each exhibition class.

5.      Members must track and log the progress of their hive in their record book.

6.      No honey or product shall be accepted from diseased hives

7.      Hives must be registered and maintained in accordance with state and local laws.

8.      Members and volunteers are asked to wear white, green (without writing or graphics) or 4-H shirts while at the Fair

9.      Each entry must be labeled with member name, age and club.

CLASSES

The Division Chairperson has the authority to add, delete and/or combine classes in accordance with the number of entries or unforeseen circumstances.

Extracted Honey Division

-          All entries should be in glass Queenline or Gamber Classic honey jars.

-          Water content above 18.6% will be disqualified

-          Honey must be made by member’s hive.

-          Honey should be submitted in 1lb jars; 1st & 2nd  year members may submit any size.

Class 1 Light                Class 2 Light Amber    Class 3 Amber             Class 4 Dark

Honey Comb/Spreads Division

Class 5 Sections - One box or round section or cut comb

Class 6 Creamed Honey - One cylindrical or square, clear glass or plastic 16 oz. jars

-          May use up to 20% purchased starter creamed honey, 80% of honey must be from members hive.

Class 7 Chunk Honey - One cylindrical or square, clear glass or plastic 16 oz. jars

Class 8 Frame of Honey

-          One frame of capped honey (wooden or plastic).

-          Honey & comb must be made by member’s hive. Frame removal date should be noted in log.

Beeswax Division

Class 9 Beeswax

-          Single block - 1lb (1st year members may submit a sample of at least 2 oz)

-          Must use wax from member’s hive

Class 10 Jar Candle

-          One beeswax candle in a glass jar

Class 11 Taper Candles

-          One pair, poured or dipped, pure beeswax (6”, 8”, 10”or 12”)

Class 12 Votive

-          One pair molded pure beeswax candle

Class 13 Novelty beeswax

-          A single or coordinated set of any size, shape pure beeswax

-          No wicks & less than 2 lbs.

Class 14 Novelty Candles

-        A single or coordinated set, any size, any shape, and pure beeswax

-        Must have a wick, less than 2 lbs. May be decorated or painted

Cosmetics Division

-          Submit with recipe- recipe must contain beeswax

Class 15 Hand Cream/lotion

-          One Jar ~2oz - 4oz

Class 16 Soap Bars

-          Three bars 2-4 oz. each

Class 17 Lip Balm

-          Three jars, tins or tubes at least .25 oz. each

Class 18 Saddle Soap or Leather Polish -          One 2 to 8oz jar or tin

Prepared Food Division

-          Pre-register at the last club meeting in July with a typed recipe

-          Bring entry to the 4-H Center for judging on Sat. August 1, 10am.

-          At the competition entries must be submitted with 3 typed  copies of the recipe.

-          Entries must be submitted / served in dishware suitable for sampling.

Class 19 Baked Good

-          Recipe must use 3 tablespoons of honey.

Class 20 Grilled / Roasted / Seared or Smoked Food

-          Honey must be used as a glaze or in the marinade.

-          Meat not required, may use vegetable or fruit as primary ingredient.

Class 21 Non-cooked food (Example Salad with honey in dressing)

Class 22 Beverage (Nonalcoholic)

-          Recipe must have ½ tablespoon per 12oz serving

Display Division

Class 23 Photos

-          Must relate to beekeeping; can be close-up, scenic or a portrait.

-          Entries must be a set of 6 to 8 pictures 5”x7” or 8x10”

-          Entries must be displayed in a notebook or photo book.

-          Entries must be taken by the member or have the member in the photo.

-          Each photo must be labeled with the date taken and type of camera.

Class 24 Poster or Collage

-          Must relate to beekeeping and show a theme or primary topic.

-          The topic must be clear and educational, no larger than 32”x42”

Class 25 Entomology - Display Mounted Bees

-          Three worker and three drone honey bees mounted on pins, displayed in a frame hook for hanging.

-          Label each bee’s breed (stock), coloration, date collected, and size

-          Must preserve and mount bees for entomology display (wings should be spread)

Class 26 Essay Contest - Essays are due January 14th 2010.

-          Topic is announced by Nov. 1st (2010 Topic - Is My Community Honey Bee-Friendly?)

-          Essay must be: 12pt typed on white paper, write on designated subject, cite sources of facts, have 750 to 1000 words, include a brief bio of the author (date of birth, gender, mailing address, and telephone). Word count does not include citations.

-          Score based on scope of research, accuracy, creativity, conciseness, and logical topic development.

AWARDS

Rosettes will be awarded to 1st, 2nd, and 3rd. Other entries receive Danish ribbons.

Score Base

Score System - Download the PDF Score Chart Here

Extracted Honey Division

Class 1 Light,                         Class 2 Light Amber,             Class 3 Amber,                       Class 4 Dark

Item:                            Points:              Comments:

Water Density              20                    Above 18.6% will be disqualified

Below 15.5% will be docked .5 pts / percent (%)

Absence of Crystals     15

Cleanliness                  (Total 30)

            Without Lint    7

            Without Dirt     10

            Without Wax   7

            Without Foam  6

Flavor                          20

Container Appearance 15

 

Honey Comb/Spreads Division (Advanced Members)

Class 5 Sections - One box or round section or cut comb

Item:                            Points:              Comments:

Neatness                      20                    Absent for excess liquid honey

                                                            Uniform Cut

Absence of:                 (Total 20)

            Watery capping – 7

            Uncapped cells – 7

            Pollen – 6

Cleanliness of Products           (Total 20)

            Absence of travel stains – 7

            Crushed wax – 7

            Crystallization – 6

Uniformity of Appearance (Total 15)

            Color of honey – 5

            Capping structure – 5

            Thickness of comb – 5

Uniformity - weight   25

 

Class 6 Creamed Honey - One cylindrical or square, clear glass or plastic 16 oz. jars

Item:                            Points:              Comments:

Fineness of crystals     30

Uniformity                   25                    Should show some firmness

Cleanliness                  20                    Should be free from foam

Flavor                          15                    Should spread smoothly

Accuracy of filling         10

 

Class 7 Chunk Honey - One cylindrical or square, clear glass or plastic 16 oz. jars

Item:                            Points:              Comments:

Neatness                      20

Uniformity                   (Total 20)                    

            Color – 5

            Capping Structure - 5

            Thickness of comb – 5

            Edges - 5                                  - for ragged edges

Cleanliness                  (Total 20)

            Absence of travel stains – 4

            Foreign matter – 4

            Wax flakes – 4

            Foam – 4

            Crystallization – 4

Density and flavor       20                    -above 18.5% water will be disqualified

 

Class 8 Frame of Honey

Item:                            Points:              Comments:

Uniformity                   30

Absence of uncapped  10

Uniform Color             15

Lightness of wax         5

Absence of watery capping 10

Cleanliness                  20

Free from granulation  5

Free from pollen          5

 

Class 9 Bee Pollen

Item:                            Points:              Comments:

Cleanliness                            30

Dry                                         25

Color                                      20

Aroma                                   15

Taste                                      10

 

Beeswax Division

 

Class 10 Beeswax,      Class 11 Taper Candles,        Class 12 Votive Candle

Item:                            Points:              Comments:

Cleanliness                  35                    Free from debris and cloudiness

Uniformity                   20                    Smooth and even consistency

Color                           15                    Even light transparency

Aroma                         15

Absence of cracks       15

 

Class 13 Novelty beeswax,     Class 14 Novelty Candles

Item:                            Points:              Comments:

Cleanliness                  20                    Free from debris and cloudiness

Originality                    15

Uniformity                   20                    Smooth and even consistency

Color                           15                    Even light transparency & Color vibrancy

Aroma                         15

Absence of cracks       15

 

Cosmetics Division (Advanced Members)

Class 15 Hand Cream/lotion, Class 17 Lip Balm

Item:                            Points:              Comments:

Scent                           20

Packaging                    20                    Practicality, ease of opening, attractiveness

Appearance                 20                    Uniformity of cream, pleasing to the eye

Texture                        20                    Creaminess, uniformity of application.

Absorption                   20                    Least amount of time to absorb into the skin

                                                            No residual stickiness or greasiness

 

Class 16 Soap Bars

Class 18 Saddle Soap or Leather Polish

Item:                            Points:              Comments:

Scent                           20

Packaging                    20                    Practicality, ease of opening, attractiveness

Appearance                 20                    Uniformity of cream, pleasing to the eye

Color                           20                    Attractiveness, color combinations or uniformity

Quality                         20                    Hardness of Bar, Mildness of Shampoo, not greasy

 

Prepared Food Division

Class 19 Baked Good (May vary based on item type)

Item:                            Points:              Comments:

Presentation                 10                    Includes garnishing

External Characteristics 30 or 40         Appearance, Shape, Uniformly cooked (brown) crust

Internal Characteristics  30 or 40           Evenly blended, texture, grain, color, not too dry

Flavor                          10 or 20           Not sour / bitter

Recipe                         10                    Complete ingredients, clear directions, cook time

                                                            Should include food groups represented

 

Class 20 Grilled / Roasted / Seared or Smoked Food,

Class 21 Non-cooked food (Example Salad with honey in dressing),

Class 22 Beverage (Nonalcoholic)

Item:                            Points:              Comments:

Presentation                 10                    Includes garnishing

Appearance

            Attractive         10

            Dish size          10                    Appropriate for contents, suitable serving dish used

Flavor

            Characteristic   10

            Not overpowering 10

Ingredients

            Proportioned    10                    Well proportioned

            Texture             10                    Suitable texture and properly prepared

Creativity

            Imaginative      10                    creative uses of ingredients

            Ability             10                    Performance and interest based on ability

Recipe                         10                    Complete ingredients, clear directions, cook time

                                                            Should include food groups represented

 

Display Division

Class 23 Photos,         Class 24 Poster or Collage

Item:                            Points:              Comments:

Composition                30

Treatment of subject    30

Presentation                 25

Clarity                         15                    Photo Focus, Poster Colorful

 

Class 25 Display Mounted Bees

Item:                            Points:              Comments:

Craftsmanship              25                    Frame and box craftsmanship

Preservation                 25                    Bees free from Mold / Bacteria / Damage

Presentation                 25                    Used insect pins, wings spread

Clarity                         10                    Clear & correct labels

Neat and Clean           10                    Dirt and dust free 

 Item:                            Points:              Comments:

Scope of research                     40                    Quality and quantity of facts and data

Accuracy                                  30

Creativity                                  10

Conciseness                             10

Logical topic development        10

Upcoming Events

No upcoming events

Recent Photos